Orange Syrup Cake with Candied Oranges

This dense, syrup-soaked cake is a triple orange threat, full of zest, juice and whole slices of candied orange.

Orange cake

4 oranges, zested

1 lemon, zested

1 1⁄2 cups sugar

14 tablespoons unsalted butter, at

room temperature

3 cups sliced almonds

3⁄4 cup flour

4 large eggs, at room temperature Pinch of salt

Orange syrup

3⁄4 cup orange and lemon juice (squeezed from the zested citrus)

6 tablespoons sugar

Candied orange slices

1 orange

2⁄3 cup sugar 2⁄3 cup water

For the cake: Heat the oven to 350 degrees. Butter a 9- to 10-inch springform pan and line the bottom with a round of parchment paper.

Grind the citrus zest in a food processor with the 1 1⁄2 cups of sugar until it’s finely ground. (No need to clean the bowl afterward as you’ll use it again.)

In the bowl of a stand mixer, or by hand, beat the butter with the zestinfused sugar until well combined.

Grind the almonds, flour and salt in the food processor until the almonds are completely pulverized.

Add half of the almond mixture to the butter, then add the eggs one by one, stopping the machine a few times (if using a stand mixer) to scrape the sides down. Then add the remaining almond mixture, stirring just until incorporated.

Scrape the batter into the pan. Level the top of the batter, and bake the cake for 40-50 minutes, or until a toothpick inserted into the center comes out relatively clean, but a little moist.

For the syrup: Heat the citrus juice and sugar in a saucepan until boiling and the sugar is dissolved, then set aside. When the cake comes out of the oven, brush the syrup liberally over the hot cake. Let cool completely in the pan.

For the candied oranges: Cut the orange into 1⁄4-inch slices. Put the slices in a nonreactive saucepan, add enough water to cover them well and bring to a simmer. Blanche the slices for 10 minutes, then drain well.

Put the oranges back in the saucepan and add the ⁄3 cup sugar and 2⁄3

2 cup water and cook the oranges at a simmer for about 10 minutes, or until they are tender and translucent.

Serve slices of the cake garnished with candied oranges.

Makes 8 servings

Photos by Paul Stephen / Staff